Last week, they had just picked big, ripe juicy cantaloupes from their field just behind the "barn". Could not resist bringing one home!
1/2 ripe cantaloupe melon
8 oz. prosciutto sliced thin
1/3 cup good extra virgin olive oil
fresh ground pepper
1. Seed and peel cantaloupe, cut into 2-3 inch chunks. Wrap slices of melon with with prosciutto. Set aside.
2. Drizzle olive oil onto plate or serving platter. Grind fresh pepper over olive oil. (to taste)
3. Arrange melon and prosciutto wrapped pieces on top of olive oil and pepper on platter
4. Drizzle balsamic glaze over appetizers. I keep some the glaze in my frig for occasions like this, you can buy pre-made or super easy to make your own.